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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegetarian Wontons

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My go-to vegetarian wontons recipe is perfect for anyone craving a quick and flavorful Asian-inspired meal. In this easy-to-follow guide, I’ll teach you how to wrap wontons filled with a tasty mix of tofu, cabbage, carrots, ginger, mushrooms, and spring onions, all ready in just 30 minutes. Ideal as a crowd-pleasing appetizer or simple weeknight dinner, this recipe promises to be a new favorite, complete with a soy and sweet chili dipping sauce to elevate your dining experience!

Who doesn’t love Chinese food?? I love making this veggie wonton recipe for my family. It’s super fun to make with kids and also happens to be easy to pull together on a weeknight!

Vegetarian wontons are made by filling soft rice wrappers with a vegetable mixture of small diced vegetables tossed in a sauce. They are then folded in the classic wonton shape and then steamed, boiled, or pan-seared.

Serve them with a dipping sauce and a side of fried rice, roasted broccoli, or sweet and sour soup. I guarantee, they will quickly become one of your favorite appetizers, light lunches or easy dinner options. So the next time you’re in the mood for Chinese cuisines, make this recipe and skip the takeout!

  • Great For Lunch, Dinner, Or A Snack: I love that I can enjoy these veggie wontons anytime because they work for so many different types of meals. Enjoy them as a light lunch with dipping sauce, as an appetizer for dinner, or on their own as a quick weeknight meal or a snack!
  • Plant Based: These meatless wontons are vegan and vegetarian! Thanks to the star ingredient – tofu – these little bites are hearty and satisfying while still being 100% plant based.
  • Versatile: Whenever I make this, my kids absolutely love it, but it’s elegant enough for adults to enjoy it too. It can also be customized for just about any dietary need or flavor combination! Check out my vegetarian wonton filling ideas below!
  • Super Easy, Great For Meal Prep: You can have this recipe ready in just 30 minutes, and the ingredients are easy to find! I recommend buying your wonton wrappers from Asian grocery stores, Asian markets, or on Amazon. All the other ingredients can be found right in your local grocery store. You can also make a big batch and freeze half for later, making it great for batch cooking or meal prep.

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🥘 Ingredients

These tofu wontons require simple ingredients easily found at most grocery stores! See the recipe card below for exact ingredient amounts and detailed instructions.

Veggie Wonton Filling

Extra Firm Tofu: Firm tofu is best since it holds its shape well and doesn’t fall apart easily. 

Mix Of Fresh Veggies: I used carrots, spring onions, garlic, ginger, cabbage and mushrooms for this vegan wonton filling, but you can use any combination of veggies you like. See my variations section below for more ideas!

Spices & Seasoning: I used a mixture of soy sauce, sweet chili sauce, and toasted sesame oil to season the filling before wrapping it in the wonton wrappers.

Wonton Wrappers: Square wonton wrappers or round wrappers fold over the filling to make these vegetarian wonton appetizers.

Dipping Sauce

While you can use a store bought dipping sauce, I find that it’s so much easier, budget friendly, and more flavorful to make a homemade version! My sauce is a mixture of soy sauce, sesame oil, sweet chili sauce, and spring onions. You might recognize these ingredients from the filling seasoning – I like making a dipping sauce from the same ingredients used to coat the filling because it adds nice complimentary layers of flavor to this dish. 

🔪 How To Make Vegetarian Wontons

The first time I made veggie wontons at home, it was a little tricky to fold the wonton wrappers perfectly. If you haven’t made wontons before, I recommend buying a few extra wrappers to test out on your first batch, just in case you need to rewrap the wontons the next time! Here’s how to make them:

Get The Tofu Ready: Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. 

tofu crumbled in a bowl

Pulse The Carrots: Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.

carrots pulsed in a food processor

Add The Rest Of The Veggies: Place the cabbage pieces and mushrooms into the same food processor bowl and pulse several times. Remove and set aside.

mushrooms pulsed in a food processor

Saute The Vegetables: Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool. Remove to a large bowl.

veggie wonton filling in a pan

Add The Wet Ingredients: Combine the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients in a large bowl. Stir until everything is combined.

tofu and filling ingredients mixed in a bowl

Assemble The Wontons: Place a wonton wrapper on a flat work surface, spoon a bit of the mixture into the middle of the wrapper, removing any air bubbles.

wontons being wrapped with filling inside

Wrap The Wontons: Using a small bowl of water or vegetable broth, brush around the edges of the wrapper or bottom corners. Fold into a wonton shape.

wontons being wrapped with filling inside

Steam: Bring a pot of water to simmering over medium-high heat. Arrange these no-meat wontons in a steamer basket lined with baking paper over a pot of water in a single layer and steam for 15 minutes. You may need to steam half of the wontons and then the other half if the basket isn’t big enough. 

vegetarian wontons in a steamer basket

Make The Dipping Sauce: While your veg wontons are cooking, mix together all sauce ingredients together in a small bowl.

dipping sauce for vegetarian wontons

Serve: Serve your cooked wontons with the dipping sauce on the side.

There are three different ways of cooking wontons: you can steam them, boil them, or fry them. Personally, I like the steamed version the best!

This is because wonton wrappers are really delicate, and steaming wontons produces a tender and soft outside with a juicy filling. The delicate flavor of the wrapper and the filling are well-preserved through steaming. This method is great for anyone who enjoys a more subtle taste and don’t want the extra oil/grease from frying.

Boiled wontons are similar to steaming in that they use no oil, but I don’t like how the wonton wrapper texture ends up after boiling – it’s somewhat slippery and soft. Also you run the risk of your wontons breaking apart if you over-boil them!

Frying wontons works well if you plan to serve them as a bite-sized appetizer or finger food, since frying will create a crispy flaky outside and makes the wontons easy to hold. But, I don’t love frying wontons because it can result in a greasy bite, and isn’t as healthy or delicate as the steamed option.

💭 Expert Tips

Here are some important tips and simple steps to make sure your vegetarian wontons turn out perfectly on your first attempt!

  • How To Streamline Prep: I like to cut all of my vegetables and get everything ready before filling the wontons and cooking them. This really helps with streamlining prep into more of an assembly-line style!
  • Moisture Control Matters: Excess moisture in the filling can make your wontons soggy. If the veggie mixture ends up with extra water after sauteeing, squeeze the vegetables in a paper towel to remove any extra liquid so the wontons stay tightly sealed, before adding to a bowl with the tofu. Make sure to remove as much liquid as you can before filling the wrappers.
  • Avoid Overfilling: While it’s tempting to add as much filling as possible, overfilling your wontons can lead to them breaking open during cooking. A teaspoon of filling is usually enough.
  • Seal Properly: To prevent the wontons from opening up during cooking, ensure they are sealed properly. After placing the filling on the wrapper, dab the edges with water or a cornstarch-water slurry, then fold and press the edges together firmly to seal. Remove as much air as you can when folding the wontons so they won’t form bubbles while cooking. 
  • Don’t Overcrowd the Pot: When boiling or steaming wontons, do not overcrowd the pot. Cook them in batches if necessary to ensure they cook evenly and don’t stick together.
  • Cooking Method: For boiling or steaming, make sure the water is gently simmering, not rapidly boiling, to prevent the wontons from breaking apart. If frying, ensure the oil is at the correct temperature (about 350°F or 175°C) for a crispy exterior without absorbing too much oil.

📖 Variations

Here are some different ways you can make these delicious vegetable wontons. 

Vegetarian Wonton Filling Ideas: Try using different vegetables and filling ingredients like wood ear mushrooms, shiitake mushrooms, sesame seeds, red pepper flakes, green onions, ginger, a drizzle of chili oil, crispy napa cabbage, or bok choy. You can also add in black pepper or white pepper to make Sichuan spicy wontons. 

Sauces: Some other options to include in the sauce are rice vinegar, avocado oil, olive oil, mirin, or oyster sauce. You can also add them to a simple vegetable broth creating a vegetable wonton soup!

Wrapping: These little parcels can be made with square wrappers and folded into a diamond shape. You can also use round wrappers, or Nasoya wrappers which come in a variety of sizes and shapes!

Homemade Vegan Wontons: If you use vegan wonton wrappers, this recipe will automatically be vegan! Nasoya makes a great vegan wonton wrapper that I love.

👨‍👩‍👧 Serving Suggestions

Wontons are best served immediately after cooking while they are still hot and the wrappers are at their best texture. I love serving wontons as an great appetizer, main dish, or even added to a gingery broth to make vegetarian or vegan wonton soup. Here are some more ideas on what to serve with them!

🧊 Storage Directions

Refrigeration: You can keep wontons in an airtight container in the refrigerator for up to five days after cooking them. 

Freezing For Later: If you want to make a large batch, you can freeze wontons before cooking. Place them on a baking sheet in a single layer, freeze until solid (about 1 hour), then transfer to a freezer bag. This will keep them from sticking to each other and allow you to take them out one at a time when you’re ready to eat them. They will keep in the freezer for up to 3 months. No need to thaw before cooking; just add a minute or two to the cooking time.

❓Recipe FAQs

What are the best vegetables to use for vegetarian wonton filling?

The best veggies to use for wonton filling are vegetables that have great texture and flavor. Consider using: carrots, mushrooms, cabbage, spinach or bok choy, green onions, water chestnuts, bean sprouts, zucchini, and ginger. You can mix and match though, so feel free to use any veggies you have on hand!

How do I make sure the wonton wrappers don’t tear when I’m folding them?

Here is what I recommend to ensure your wonton wrappers don’t tear when you’re stuffing or folding them:

1) Keep the wrappers covered with a damp cloth or paper towel while you’re working to prevent them from drying out and becoming brittle.

2) Avoid overfilling (use 1 teaspoon or less) – so you don’t stretch and tear the wrapper.

3) Handle the wrappers gently and carefully when folding. Avoid pulling or stretching the dough too much.

4) Make sure the wrappers are at room temperature before you start, so that they are more pliable and less prone to tearing overall.

Are there any gluten-free options for wonton wrappers?

Yes! You can find gluten free brands at the store or at specialty Asian markets. Alternatively, you can make your own wonton wrappers at home from scratch or using a mix – I like this gluten free mix for wonton wrappers on Amazon.

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5 from 13 votes

Vegetarian Wontons

This Vegetarian Wonton Recipe is filled with delicious Asian flavors including tofu, cabbage, carrots, ginger, mushrooms, and spring onions and served with a soy and sweet chili dipping sauce. Wrapping wontons is easier than you think and you’ll be ready to serve dinner in just 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Chinese, Vegan
Diet: Low Calorie, Vegan, Vegetarian
Servings: 10
Calories: 108kcal
Author: Anjali Shah



  • 30 wonton wrappers
  • 7 oz firm tofu
  • 1 medium carrot, roughly chopped
  • 6 oz cabbage, roughly chopped
  • 6 button mushrooms, cut into quarters
  • 1 spring onion, sliced thinly (reserve 1 tbsp of the green part of the onion for the sauce)
  • 3 cloves garlic, minced
  • 1 inch ginger, roughly chopped
  • 1 tsp salt
  • tsp soy sauce
  • 2 tsp sweet chili sauce
  • 1 tsp sesame oil

Dipping Sauce

  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp sweet chili sauce
  • 1 tbsp reserved spring onion, green part only


  • Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. Set aside.
  • Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.
  • Place the cabbage pieces into the same food processor bowl and pulse several times. Remove and set aside.
  • Place the mushrooms into the food processor bowl and pulse several times, remove and set aside.
  • Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool.
  • In a large mixing bowl add the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients. Stir until well combined. Adjust seasoning to taste.
  • Bring a pot of water to the boil while making the wontons.
  • Place a wonton wrapper on a flat surface, spoon a tsp of the filling mixture into the center of the wrapper.
  • Using your finger, spread a thin layer of water around the edges of the wrapper. Fold one corner over the mixture to form a triangle, press along the edges to make sure it seals well.
  • Take one corner and wrap it over the other corner, using a little water to seal it.
  • Repeat with remaining wrappers and filling.
  • Arrange the wontons in a steamer basket lined with baking paper and steam for 15 minutes. Depending on the size of the steamer basket you may need to repeat this step.
  • While wontons are cooking, mix together all sauce ingredients and set aside.
  • Serve the cooked wontons with the dipping sauce.


  • Recipe makes 30 wontons. 1 serving = 3 wontons + dipping sauce.
  • Squeeze out excess liquid from the tofu to ensure the mixture isn’t too wet, cooking the vegetables before making the wontons will also help the mixture to not be too wet.
  • Wontons can be made ahead of time and frozen for up to 3 months.
  • Wontons can be steamed, fried or boiled.
  • To make these gluten free, use gf tamari or coconut aminos instead of soy sauce, and make your own gluten free wonton wrappers – using those instead of the store bought version.


Serving: 3wontons | Calories: 108kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 742mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g

26 responses to “Vegetarian Wontons”

  1. These fabulous wontons are chock full of great flavors and are easier to make than I thought. I like that you added tofu for protein. I can’t wait to make them.5 stars

  2. The combination of tofu, vegetables, and seasonings created a flavorful and savory filling. The wrappers were perfectly steamed, resulting in a delightful texture.5 stars

  3. This looks great! 2 questions: can you prewrap and steam the next day? And, can you skip sauteeing and just let the veggie bits warm up on the steaming?

    • Hi Susan! Thanks so much! To your questions: 1) I wouldn’t prewrap and steam the next day. The wonton wrappers are pretty fragile, and the filling has a lot of moisture, so there is a chance the water content of the filling will make the wrappers soggy (and will cause them to tear more easily) if they sit for a day before steaming them. 2) You can skip sauteeing, but the veggies will just end up being more crunchy / raw feeling when you bite into the wonton – which some people don’t mind! Hope that helps!

  4. If you freeze the wontons, do you steam them first, or freeze them raw and then cook after thawing?

  5. How do you steam them if you don’t have that steamer basket? They sound great. I make a vegetarian egg roll which has similar ingredients. I am very excited to try this recipe!!!

  6. These were deliscious! I didnt have any tofu, so i used goat cheese. It worked well! They hald together and the tase was refreshing. Ill try it with tofu next time.

  7. These wontons are right up my alley. I love that the filling is prepared in a food processor, makes the whole process so much easier. I’m hoping to make this recipe next time I buy wontons.5 stars

  8. I had never made my own wontons and these turned out better than anything I had ever had in a restaurant!5 stars

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